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<\/p>\nWhile often mistaken for an ancient traditional Italian recipe, Ciabatta was actually invented in 1982 by a baker named Arnaldo Cavallari as an Italian response to the popularity of the French baguette. Named “Ciabatta”\u2014Italian for “slipper”\u2014because of its shape, this bread is beloved for its crisp, crunchy shell and soft, highly hydrated interior.<\/p>\n
This recipe uses a pre-ferment (sponge) and a long cold fermentation to develop deep flavor and that classic bubbly structure. The result is the perfect vessel for sandwiches or a delicious side to serve plain.<\/p>\n
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For the Sponge (Pre-ferment)<\/strong><\/p>\n For the Dough<\/strong><\/p>\n For Baking<\/strong><\/p>\n In a medium bowl, whisk together 1 cup of bread flour, 1\/2 teaspoon of instant yeast, and 1\/2 cup of warm water. This will create a slurry that will become bubbly over time. Cover the bowl and let it rest in a cozy place for 3 to 3 1\/2 hours, or until the mixture is very bubbly.<\/p>\n Once the sponge is ready, add the remaining 2 2\/3 cups of bread flour, olive oil, salt, the additional 1\/2 teaspoon of instant yeast, and 1 cup of warm water directly into the bowl with the sponge. Mix this vigorously with a spatula until the flour is absorbed. It will not be a smooth dough yet; it will look “shaggy” with nooks and crannies. Cover the dough and let it rest for 30 minutes.<\/p>\n To create the bread’s structure without traditional kneading, you will perform a series of “stretch and folds” over time.<\/p>\n Transfer the dough to a clean, lightly oiled bowl. Turn the dough inside the bowl so the top is coated in oil as well. Cover the bowl and place it in the refrigerator for 8 to 24 hours. This slow cold fermentation develops both flavor and texture.<\/p>\n Remove the dough from the fridge and let it sit on the countertop for one hour to warm up slightly. Liberally sprinkle your work surface with flour and dump the dough out.<\/p>\n Cover the shaped loaves and let them rest on the counter for 2 to 2 1\/2 hours. They are ready when they are noticeably puffed and bubbly all over.<\/p>\n About 90 minutes into the final rise, arrange your oven racks: place one rack in the center and one at the lowest setting.<\/p>\n When the oven is hot and the dough is puffed, slide the parchment paper holding the loaves onto the hot pizza stone or baking sheet on the center rack. Immediately pour 1 cup of ice into the hot skillet on the bottom rack and close the oven door quickly to trap the steam.<\/p>\n Bake for 13 to 15 minutes, or until the bread is a deep golden color. The internal temperature should reach 200\u00b0F. Transfer to a wire rack to cool completely before slicing to maintain the crisp shell.<\/p>\n While often mistaken for an ancient traditional Italian recipe, Ciabatta was actually invented in 1982 by a baker named Arnaldo Cavallari as an Italian response to the popularity of the French baguette. Named “Ciabatta”\u2014Italian for “slipper”\u2014because of its shape, this bread is beloved for its crisp, crunchy shell and soft, highly hydrated interior. This recipe...<\/p>\n","protected":false},"author":1,"featured_media":3279,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[18],"tags":[],"class_list":["post-3275","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"acf":[],"yoast_head":"\n\n
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Instructions<\/h2>\n
1. Make the Sponge<\/h3>\n
2. Mix the Dough<\/h3>\n
3. Build Structure (Stretch and Fold)<\/h3>\n
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4. Cold Fermentation<\/h3>\n
5. Shaping<\/h3>\n
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6. Final Rise<\/h3>\n
7. Oven Preparation<\/h3>\n
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8. Bake<\/h3>\n
Chef’s Tips<\/h2>\n
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